These strawberry pancakes and light, fluffy, and stuffed with chunks of fresh strawberries. They are super tender and make a beautiful summer breakfast. I love to serve them with whipped cream so you could call them strawberries & cream pancakes!
Ingredients
Here’s what you need to make this delicious recipe:
This recipe is based on my buttermilk pancakes recipe – and this is seriously THE BEST pancakes recipe there is. They are delicate and really fluffy. This post also has a video if you’d like to see exactly how to make these pancakes.
To make strawberry pancakes I basically needed to test how to add strawberries to the batter so that the pancakes are easy to cook.
It turns out that the best way to add strawberries to a pancake batter is to cut them into small cubes and add them to the batter while the pancakes are already cooking on the pan. If you add them directly into the batter before cooking them, they will release their juices diluting the batter and they will release their juices on the pan, staining the pancakes. Strawberry juices will also burn in the pan. You may get away with it using firm and not so juicy winter strawberries, but with ripe and soft summer strawberries, it just doesn’t work well. When adding strawberries while the pancakes are already on the pan, one side of a pancake (the one you’re cooking the pancakes for a longer time) is nice and clean and the other will be just a little bit stained because you cook them on the other side just for a short time.
What’s also important is to not slice the strawberries, it causes them to release lots of juices on the pan and do not overload the pancakes with strawberries – you can check the photos below to see how much of chopped strawberries I’m adding to my pancakes.
This pancake batter is pretty standard but the recipe calls for buttermilk. Buttermilk is what makes these pancakes so special. They have an amazing flavor and are soft and moist. Acidic buttermilk reacts with alkaline baking soda which makes these pancakes so fluffy.
Clarified butter is best for cooking pancakes (also very easy to make at home!), it won’t burn as quickly as regular butter so you don’t have to wipe the pan after each batch of pancakes. If you don’t have it on hand just use a blend of vegetable oil and regular butter or just regular butter (wipe the pan with a paper towel when the butter will brown too much).
How to make strawberry pancakes step by step
STEP 1: Clean and dry the strawberries. Cut into small cubes.
STEP 2: Add the eggs, buttermilk, sugar, vanilla, melted and slightly cooled butter into a large bowl.
STEP 3: Whisk until combined.
STEP 4: Add the flour, baking powder, baking soda, and salt to a medium bowl. Stir until combined.
STEP 5: Sift the mixture to the bowl with wet ingredients (sifting is optional but it makes fluffier pancakes).
STEP 6: Whisk until just combined. The batter can have small lumps, don’t overmix it.
STEP 7: Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).
Cook the pancakes for about a minute or until you see they puffed up slightly. Place about 1-2 tablespoons of chopped strawberries on each pancake (don’t add too much). Press the strawberries slightly into the batter.
STEP 8: Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until lightly browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
Serve with whipped cream and fresh strawberries.
Enjoy!
Storage
Plain pancakes normally store, reheat, and freeze very well but these strawberry pancakes are best freshly made. Juicy strawberries make them unfortunately a little bit mushy. Store them for max 1 day if you won’t eat all of them immediately (impossible for us!) then reheat in a dry pan.
Contrary to crepe batter, pancake batter should not rest. You can give it about 5-10 minutes to fully hydrate the flour but generally, you should cook them as soon as possible.
Pancake batter should be cooked right away or your pancakes will be flat and dense instead of light and fluffy (reaction between buttermilk and baking powder and soda won’t work anymore).
Serving suggestions
These pancakes taste best with whipped cream and fresh strawberries but are also amazing on their own.
You could also serve them with plain yogurt and maple syrup.
Top tips for making perfect pancakes
- Don’t overmix the batter or the pancakes will be dense and not fluffy.
- Clarified butter is best for cooking pancakes (also very easy to make at home!), but if you don’t have it on hand just use vegetable oil and regular butter.
- Cook them over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
- The pan should be well-heated.
- The best pan for cooking pancakes is a crepe pan or a griddle but they will also turn just as fine in a regular skillet (must be non-stick, though).
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
More pancake recipes you may like
- Peach Pancakes
- Bananas Foster Pancakes
- Apple Cinnamon Pancakes (with buttermilk)
- Polish Apple Pancakes (with yeast)
- Banana Chocolate Chip Pancakes
- Buttermilk Pumpkin Pancakes
- Lemon Raspberry Ricotta Pancakes
- Lemon Blueberry Sheet Pan Pancakes
Here you can find all my pancake and crepe recipes.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Strawberry Pancakes
Ingredients
- 2 large eggs
- 1 3/4 cups buttermilk 425g
- 3 tablespoons sugar 40g
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter 45g
- 2 cups (250g) flour spooned and leveled, not scooped
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- clarified butter for cooking the pancakes
- 2 cups (300g) finely chopped strawberries
- whipped cream to serve
Instructions
- Clean and dry the strawberries. Cut into small cubes.
- Add the eggs, buttermilk, sugar, vanilla, melted and slightly cooled butter into a large bowl. Whisk until combined.
- Add the flour, baking powder, baking soda, and salt to a medium bowl. Stir with a spoon then sift the mixture to the bowl with wet ingredients (sifting is optional but it makes fluffier pancakes). Whisk until just combined. The batter can have small lumps, don’t overmix it.
- Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).
- Cook the pancakes for about a minute or until you see they puffed up slightly. Place about 1-2 tablespoons of chopped strawberries on each pancake (don’t add too much). Press the strawberries slightly into the batter.
- Cook the pancakes until golden at the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until lightly browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
- Serve with whipped cream and fresh strawberries.
- Enjoy!
Notes
- Cook the pancakes over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
- Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate! I like to use a moderate amount of butter for cooking pancakes vs using just a small amount. I’m using about 1/2 tablespoon per 3-4 pancakes because I love how crunchy their edges get. If you use less butter, your pancakes won’t have as many calories as calculated above.
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